Melt butter in large skillet and sauté celery, scallions and parsley for 4 minutes to 5 minutes. Add the Worcestershire and hot sauce and sauté for another 3 minutes. Add Herbsaint and breadcrumbs and sauté for several minutes. Remove from heat and let mixture cool down.

Lay one rectangle sheet of puff pastry on a cutting board and cut in half lengthwise and then in half width-wise. The second sheet of puff pastry will be cut the same as the first sheet.

Place four pieces of puff pastry on a cookie sheet and top each piece with one fish filet.

Spread 3 tablespoons of Rockefeller sauce on top of each piece of fish and then divide the crabmeat into four portions and place one portion on top of the Rockefeller sauce.

Make an egg wash with the egg and water. Brush this mixture around the fillet, the Rockefeller sauce and crabmeat. Next, top with a piece of puff pastry and lightly press the pastry together at the edges.

With a sharp knife, cut the pastry in the shape of a fish.

Remove the extra pastry crust and brush each fish with the remainder of the egg wash.

Bake for 20 minutes to 25 minutes.

Serve each fish on a separate plate and garnish as you like.

Serve with your favorite sauce such as hollandaise, lemon butter or Creole mayonnaise.

Makes four servings.

— Recipe submitted by Christopher LeBoeuf of Houma.

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